Blackberry and White Chocolate Cheesecake
from Donna Hay Issue 17
375g ricotta
375g cream cheese
1 1/3 cup caster sugar
3 eggs
1 tbsp finely grated lemon rind
1 tsp vanilla extract (or 1/4 tsp vanilla bean paste)
150g white chocolate, chopped
100g frozen blackberries
BASE
125g shortbread biscuits
1/2 cup almond meal
45g butter, melted
Preheat the oven to 140 degrees celcius. To make the base, process the biscuits in a food processor until crushed. Add the almond meal and butter and process until combined. Grease a round 22cm spingform tin and line the base with baking paper, or if making mini cheesecakes pop cupcake cases into a medium cupcake pan. This quantity will make approximately 18 mini cheesecakes.
Press tablespoons of the crumb mixture into the base of each cupcake case.
Place the ricotta and cream cheese in a food processor and process until smooth. Add the sugar, eggs, lemon rind and vanilla and process until combined.
Stir through finely chopped white chocolate.
Fill each cup with the cheese mixture.
Press a blackberry into the centre.
Bake for 30 minutes or until set. Allow to cool before serving.
It was delicious Lisa ….. MMmmmmmmmmmm!!!!
Oh man, these look fantastic.
Since my talents lie in the sewing room and definately not in the kitchen, I’m going to ask what may seem a silly question.
Does the white chocolate kinda melt in the cheescake or are there crunchy bits ?
Reckon I can even convert these to gluten free as well.
Karen, it seems to melt through and create a very subtle white chocolate flavour through the ricotta and cream cheese feeling. Devine!